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Chimichurri Chicken Salad

Of course there are unlimited ways to dressing up a salad. Sometimes I’m over the typical Caesar or House and fresh greens salad. I thought it was time to spruce things up a bit. That was when I came up with the Chimichurri Chicken Salad.

Originally I had this recent obsession with Cilantro, and then I heard about the Chimichurri sauce. I went about it my own way.

So, I tossed all the Cilantro I had into my processor, added a bunch of olive oil, a garlic clove, half an onion, some paprika, salt and pepper to the mixture. It created this awesome salad dressing consistency. Immediately I thought how great this would be on a salad, but none the less a chicken salad.

Making the chimichurri sauce is quite easy, so I will list the ingredients for specifically that, and the ingredients as a whole for the salad itself.

I also used leftover chicken for this meal, which works great for quick and easy lunch or dinner options in less than 10 minutes!

For the salad:

Directions:

Step One:

Prepare the Chimichurri sauce in your food processor. Dice your leftover/freshly prepared chicken. I used about 1 cup of chicken for my salad and 2 cups of greens.

Step Two:

In a bowl, add the diced chicken to your greens, then top the salad with your chimichurri sauce. Depending on how you like your salads, use the amount of chimichurri you desire. But I forewarn you that too much will make your salad soggy.

Step Three:

Add a little garnish such as a fresh tomato salsa. I used my market’s fresh mango salsa on top. It was delicious! Even a little Feta cheese would be a great topping.

And there you have it – a delicious, easy Chimichurri Chicken Salad!

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Chimichurri Chicken Salad was last modified: August 1st, 2017 by theMRSingLink